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Kimchi Deviled Eggs
Kimchi Deviled Eggs
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Prep Time:
10 minutes
Total Time:
10 minutes
Spice up your deviled eggs with fresh kimchi and Korean gochujang for a delicious twist!
Ingredients:
  • For the deviled eggs:
  • 12 large eggs, hard boiled
  • 1/3 cup mayonnaise
  • 1 tablespoon gochujang, plus more to taste
  • For the garnish:
  • 1/2 cup finely diced kimchi
  • 1 bunch chives, cut into 3-inch sections or minced
  • 1 tablespoon white or black sesame seeds
  • 1 teaspoon Korean red chili, paprika, or cayenne (optional)
Instructions:
  • Separate egg yolks from whites: Gently peel the eggs, slice them in half, and place the yolks in a food processor bowl, while neatly arranging the whites on a platter.
  • Prepare the deviled egg filling by combining the mayonnaise and gochujang with the yolks in a food processor. Blend until smooth and creamy. Alternatively, use an immersion blender or mash thoroughly with a fork. Adjust the seasoning by tasting and adding more gochujang if desired. If the filling is too loose or if the kitchen is warm, refrigerate it for 20 to 30 minutes to firm up before piping.
  • Fill the eggs: Pipe the filling into the egg whites using a piping bag or a plastic zip-top bag with a corner cut off.
  • To enhance the eggs, crown each one with a teaspoon of chopped kimchi, a chive stalk (or minced chives for a lighter touch), a dash of sesame seeds, and optional chili powder. Store the eggs in the refrigerator for a few hours. Prepare the filling ahead of time and refrigerate for up to 8 hours. The deviled eggs can be kept covered and ungarnished for a few hours.

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